Enchilada Sauce

This is a great enchilada sauce that can be frozen for later use.

1 cup oil
2 cups flour
1/4 cup chili powder
3 quarts water
3/4 can tomato juice (tall can)
2 teaspoons cinnamon (if desired)
6 cloves garlic or 2 teaspoons garlic powder
1/4 cup El Pato sauce
3 teaspoons granulated sugar
6 teaspoons salt
1 tablespoon vinegar

Heat oil and remove from stock; let cool. Add chili powder, then flour. Cook a few minutes like gravy.

Add 2 quarts of the water, tomato juice, El Pato sauce and seasonings, adding cinnamon last. Let boil slowly a few minutes.

Remove from stove. Strain to remove lumps. Use the other quart of water to thin the sauce if needed.